Philippines | USMEF, FAS Conduct U.S.Beef And Pork Foodservice Seminar in Bo...

Philippines

USMEF, FAS Conduct U.S.Beef And Pork Foodservice Seminar in Boracay

USMEF-ASEAN Operation Manager Eric Choon and USMEF-ASEAN Food Consultant Sabrina Yin in a joint activity with USDA Foreign Agricultural Service (FAS)-Manila held chef follow-up seminars along with cooking and cutting demonstrations for 39 chefs from leading hotels in Boracay, and 11 importers from Manila and Cebu.

“This was the first time USMEF conducted such training in Boracay. Chefs are very excited about the knowledge they gained,” said Choon. “The participants were very impressed with the quality of U.S. beef and pork and expressed interest in trying the meat in their resort hotels and standalone restaurants. Importers in attendance had the opportunity to make new contacts and relationships with other seminar participants.”

The two-day seminar was held at Pink Patio Resort Boracay, Philippines. The cutting and cooking demonstration featured the following cuts: top blade muscle, hanging tender, short plate, U.S. pork spare ribs and assorted pork sausages. Each participant was given general information on U.S. beef and pork including notes, meat charts, educational brochures and information leaflets.

Philippines

USMEF, FAS Conduct U.S.Beef And Pork Foodservice Seminar in Boracay

USMEF-ASEAN Operation Manager Eric Choon and USMEF-ASEAN Food Consultant Sabrina Yin in a joint activity with USDA Foreign Agricultural Service (FAS)-Manila held chef follow-up seminars along with cooking and cutting demonstrations for 39 chefs from leading hotels in Boracay, and 11 importers from Manila and Cebu.

“This was the first time USMEF conducted such training in Boracay. Chefs are very excited about the knowledge they gained,” said Choon. “The participants were very impressed with the quality of U.S. beef and pork and expressed interest in trying the meat in their resort hotels and standalone restaurants. Importers in attendance had the opportunity to make new contacts and relationships with other seminar participants.”

The two-day seminar was held at Pink Patio Resort Boracay, Philippines. The cutting and cooking demonstration featured the following cuts: top blade muscle, hanging tender, short plate, U.S. pork spare ribs and assorted pork sausages. Each participant was given general information on U.S. beef and pork including notes, meat charts, educational brochures and information leaflets.